White Chocolate Cheesecake Bars with a hint of lemon and a yummy shortbread crust are easy to make and just right for bridal showers, dinner parties, or simple family suppers.
Prep Time45 minutesmins
Cook Time20 minutesmins
Chill1 dayd
Total Time1 dayd1 hourhr5 minutesmins
Servings: 12servings
Calories: 339kcal
Author: Lucy Brewer
Ingredients
Cookie Crust
1 ¼cupsshortbread cookie crumbs
¼cupsugar
⅓cupbutter, melted
Cheesecake Filling
16ouncescream cheese, softened
½cupsugar
1teaspoonvanilla extract
½teaspoonalmond extract
2tablespoonsheavy whipping cream
1tsp.freshly grated lemon zest
¼cupfresh lemon juice
4ounceswhite chocolate
2large eggs
Topping
2ounceswhite chocolate, melted
2tablespoonsshortbread cookie crumbs
Instructions
Crust
Preheat oven to 375°.
Line 9x9-inch square baking pan with heavy foil and spray with cooking spray. In small bowl stir together crumbs and sugar. Add butter. Toss until combined. Evenly spread crumb mixture over the foil. Alternatively, use a regular muffin pan lined with paper liners and place about a tablespoon of crumb mixture in each cup. Bake at 375°F for 6 to 8 minutes or until light brown. Cool.
Filling
Reduce oven to 325°F.
Melt 4 oz. chocolate as directed on package; set aside to cool. Using a mixer, beat cream cheese, sugar, vanilla extract, almond extract, and heavy cream in large bowl until blended. Add lemon zest, lemon juice and melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Spoon over cooled crust.
Bake 20-30 minutes (15-20 if using muffin pan) or until center is almost set. Cool completely then place in refrigerator and chill at least 8 hours, preferably 24 hours.
Topping
Carefully remove foil from pan and place on a cutting board. Slice bars into squares and drizzle with cooled, melted white chocolate then sprinkle with cookie crumbs.